Chana Dal is an easy Indian lentil recipe prepared with Chana Dal (also known as split chickpeas or bengal gram) ,assorted spices cooked in Instant pot pressure cooker or traditional Indian pressure cooker under 30 minutes.Its Vegan ,Gluten free.
Chana dal (also known as split chickpeas or bengal gram) is a great source of plant protein and is diabetic friendly since it has low glycemic index around 8.
You can follow the same recipe with Red lentils (also known as Masoor Dal) as well.I have shared both Instant Pot Pressure Cooker and Traditional Stove top recipe below.
WHAT IS DAL?
Dal also called as Daal, Dhal, or Dahl basically are dried pulses which can be whole or split.
Dal is naturally Vegan and Gluten-free and is a great source of proteins, carbohydrates, fiber and many essential vitamins and minerals.
WHAT TO SERVE WITH CHANA DAL?
Chana Dal can be served with roti, chapati ,jeera rice or steamed rice.I personally like eating with steamed rice.
HOW TO MAKE CHANA DAL WITHOUT THE PRESSURE COOKER?
Just soak the chana dal for 3-4 hours and then boil it in a pot for 25-30 minutes or until soft.After the lentils are cooked, follow the step by step process to prepare the tempering and saute onion-tomato-ginger-garlic paste and assembling the dal.
HOW TO MAKE CHANA DAL IN INSTANT POT STEP BY STEP
Soak the chana dal in hot water for 15-20 minutes.
Press SAUTE on Instant Pot. Add oil and once it’s hot add cumin seeds. Let them crackle
Add minced ginger garlic ,green chili and onions. Saute till onions turn light brown in color.
Add tomatoes ,dry spices like turmeric powder, red chili powder ,coriander powder ,salt and cook till tomatoes turn soft ,takes 2-3 minutes.
Next add soaked lentils or dal ,water and give a stir.Adjust spices at this stage.Deglaze the pot ie, make sure there is no food particle sticking to the pot to avoid burn alerts.
Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 12 minutes.
Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes.
Squeeze some lime juice and garnish with coriander leaves (cilantro).Mix well.Add 1/2 cup of water to adjust the dal consistency if required.
Instant Pot Chana Dal also known as bengal gram dal or split chickpeas lentils is ready ,you can also add extra tempering(tadka) and serve hot with boiled rice, quinoa or roti.
Note on the consistency:
If one wants really soft mashed dal, 14-15 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.
But I like dals (lentils) to be little firm so I selected 12 minutes Manual/Pressure Cooker (high pressure) option.
STOVE TOP PRESSURE COOKER METHOD:
Follow the same steps from the instant pot instructions.Give 3-4 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
TIPS & VARIATIONS TO MAKE CHANA DAL RECIPE
- Don’t skip out on soaking the chana dal for at-least 15-20 minutes – Chana dal takes a longer time to cook. Soaking soften the lentils and cooks faster.
- If dal has more liquid, then you can boil it for few minutes and vaporize the water.
- You can also add bottle gourd ,zucchini or pumpkin to this dal.
- For a variation ,you can also make this dal by skipping onion, ginger and tomatoes.
- Vegan Variation: Skip ghee and use oil of your choice.
MORE LENTILS/BEAN RECIPES
- Dal Tadka – Dal cooked with toor dal (yellow lentils)
- Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper and indian spices
- Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
- Whole green moong dal– Dal cooked with whole mung beans
- Panchmel dal – dal prepared with five varieties of lentils
- Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
- Raw Mango Dal – Dal cooked with Raw Mango
CHANA DAL RECIPE CARD
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Equipment
- Instant Pot DUO60 6 QT
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup Chana Dal (Bengal gram) soaked for 15-20 minutes
- 1 small onion finely chopped
- 1 large tomato finely chopped
- 1 tablespoon minced ginger garlic
- 1 green chilli slit lengthwise
- 2 cups water for cooking
- 2 tablespoon oil or ghee
- 2 tablespoon coriander leaves
- juice of half lime
- salt to taste
SPICES:
- 1 teaspoon cumin (jeera) seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
EXTRA TEMPERING (optional)
- 1 teaspoon ghee
- 1/2 teaspoon cumin (jeera) seeds
- 1/4 teaspoon red chilli powder
- a pinch asafetida (hing)
Instructions
INSTANT POT METHOD:
- Soak the chana dal for 15-20 minutes in hot water
- Press Saute mode on Instant Pot. Add oil and once it’s hot add cumin seeds. Let them crackle.
- Add minced ginger garlic ,green chili and onions. Saute till onions turn light brown in color.
- Add tomatoes ,dry spices like turmeric powder, red chili powder ,coriander powder ,salt and cook till tomatoes turn soft ,takes 2-3 minutes.
- Next add soaked lentils or dal ,water and give a stir.Adjust spices at this stage.
- Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 12 minutes.
- Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes (Wait until silver button on lid drops).
- Squeeze some lime juice ,add garam masala and garnish with coriander leaves (cilantro).Mix well.
- Instant Pot Chana Dal is ready ,you can also add extra tempering(tadka) and serve hot with boiled rice, quinoa or roti.
STOVE TOP PRESSURE COOKER METHOD:
- Follow the steps from the instant pot instructions.Give 3-4 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Notes
TIPS & VARIATIONS TO MAKE CHANA DAL RECIPE
- Don’t skip out on soaking the chana dal for at-least 15-20 minutes – Chana dal takes a longer time to cook. Soaking soften the lentils and cooks faster.
- If dal has more liquid, then you can boil it for few minutes and vaporize the water.
- You can also add bottle gourd ,zucchini or pumpkin to this dal.
- For a variation ,you can also make this dal by skipping onion, ginger and tomatoes.
- Vegan Variation: Skip ghee and use oil of your choice.
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